Potato Pakoras (Fritters)
Per 1 fritter
11⁄4 cups sifted chickpea flour
2 teaspoons coconut oil
11⁄2 teaspoons ground cumin
1⁄2 teaspoon cayenne
1⁄4 teaspoon turmeric
1⁄2 teaspoons salt
Approximately 1⁄2 cup cold water
Oil for frying
1 large or 2 medium baking potatoes (about 8 ounces), peeled, then sliced into 1⁄8-inch pieces
In a food processor or blender, pulse flour, oil, cumin, cayenne, turmeric, and salt 3 or 4 times until fluffy. With blade spinning, gradually add water, processing for 2–3 minutes until smooth. Adjust consistency by adding water until the mixture is slightly thicker than the consistency of heavy cream. Cover and set aside for 10 minutes.
Heat fry oil to 350°F. Dip potato slices into batter one by one, and slip them into the fry oil in batches of 6 or 7. Fry 4–5 minutes each side, until golden brown and cooked through. Serve immediately.